Lamb Main Asian

Slow-cooker Malaysian lamb curry

Name: Slow-cooker Malaysian lamb curry recipe
Prep time: 10 min
Cook time: 540 min
Total time: 550 min
Yield: 8
Cuisine: /asian
Ingredients: 1.3kg lamb shoulder (deboned), cut into 5cm chunks; 20.00 ml vegetable oil; 2 onions, halved, cut into thin wedges; 6 garlic cloves, thinly sliced; Handful curry leaves; 2 cinnamon quills; 3 star anise; 5 cardamom pods, smashed; 25g ginger; 30g curry powder; 250ml chicken stock; 500g baby grape tomatoes, halved; 1kg white baby potatoes, halved; 500g green beans, trimmed; 125.00 ml chopped coriander, plus extra sprigs, to serve; Steamed rice, paratha flatbreads, fried shallots, sliced long red chilli and chutney, to serve

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Slow-cooker Malaysian lamb curry — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 23, 2026

This slow-cooker curry will infuse your whole house with its amazing aroma, filling you and your family with delicious anticipation. Rich, hearty and spiced, it’s a truly satisfying and soul-warming dish that will bring comfort and contentment.

You’ll need a 6L slow cooker for this recipe (see recipe notes).

1.3kg lamb shoulder (deboned), cut into 5cm chunks
1 tbs vegetable oil
2 onions, halved, cut into thin wedges
6 garlic cloves, thinly sliced
Handful curry leaves
2 cinnamon quills
3 star anise
5 cardamom pods, smashed
5cm piece fresh ginger (25g), finely grated
1/4 cup (30g) Malaysian curry powder (we used Baba’s Meat Curry Powder, see recipe notes)
1 cup (250ml) chicken stock
500g baby grape tomatoes, halved
1kg white baby potatoes, halved
500g green beans, trimmed
1/2 cup chopped coriander, plus extra sprigs, to serve
Steamed rice, paratha flatbreads, fried shallots, sliced long red chilli and chutney, to serve

Method

1.

Season lamb with salt flakes and freshly ground black pepper. Switch a 6L slow cooker to ‘sear’ (see recipe notes) and add oil. Cook lamb in batches until well browned (this will take about 15 minutes in total). Set lamb aside on a plate as you go. Discard all but 1 tbs oil. Add onion, garlic, curry leaves and whole spices. Cook, stirring occasionally, for 3 minutes. Add ginger and curry powder and stir for 1-2 minutes. Add stock and stir to combine. Return lamb to cooker with any resting juices. Add half the tomatoes and stir to combine. Cover with lid and switch cooker to ‘slow’. Cook for 4 hours.
2.

Stir in potatoes and cook for another 4 hours. Stir in beans and remaining tomatoes and cook for 30 minutes. Stir through chopped coriander and check seasoning.
3.

Serve curry with steamed rice and paratha flatbreads, sprinkled with crispy shallots, sliced long red chilli and extra coriander sprigs, with chutney alongside.